Layered Strawberry Cheesecake Bowl
Recipe from KRAFT Foods


Layered Strawberry Cheesecake Bowl

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Ingredients
What You Need
  • 3  cups
    sliced fresh strawberries
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  • 3  Tbsp.
    sugar
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  • 2  pkg. (8 oz. each)
    PHILADELPHIA Neufchatel Cheese, softened
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  • 1-1/2  cups
    cold milk
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  • 1  pkg. (3.4 oz.)
    JELL-O Vanilla Flavor Instant Pudding
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  • 2  cups
    thawed COOL WHIP LITE Whipped Topping, divided
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  • 2  cups
    frozen pound cake cubes (1 inch)
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  • 1  square
    BAKER'S Semi-Sweet Chocolate
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Directions

Make It
Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-quart bowl.
Top with cake, berries, and remaining Neufchatel mixture. Refrigerate 4 hours.
Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.

Kraft Kitchen Tips
Special Extra: Garnish with chocolate-covered strawberries just before serving.

Kraft Kitchen Tips
Note: You will need about half of a 10.75-ounce package pound cake to get the 4 cups cake cubes needed to prepare this recipe.

Kraft Kitchen Tips
Size-Wise: Enjoy your favorite foods while keeping portion size in mind.
Nutrition information
Calories 220, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 24 g, Fiber 1 g, Protein 5 g, Calcium 8 mg. Daily Values: Vitamin A 8%, Vitamin C 35%. Percent Daily Values are based on a 2,000 calorie diet
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